It’s time for another Milk Bar Monday. It’s a small one today – just Audra and I!
But that’s okay, we have a tasty new recipe for you.
Remember the apple pie layer cake I made back in February? Imagine that (minus the frosting) rolled up into a cake truffle covered in white chocolate. Just like those carrot cake truffles we made.
These were fairly easy, as far as MBM posts go. No new ingredients or techniques, just a different assembly process.
I was a little iffy on the proportions I was going to need, so I went ahead and made the full recipe of each component. You could easily scale each one back to half or quarters for fewer cake truffles.
The major difference between this recipe and the cake recipe is the way I cut the apples for the apple pie filling.
For the cake I recommend slightly larger chunks, for the truffles the smaller the better. The small apple pieces mixed in with the cake and cheesecake, but were big enough to keep their shape.
When rolling the truffles in the chocolate - be careful & work fast! I chose to skip the extra crumbs, I find that process strangely difficult.
These cake truffles are mighty tasty, so why not share with your friends? Make some for a holiday party, a cookie swap, or as gifts for the neighbors. Everyone will be happier with a little Milk Bar Monday magic in their lives.
Apple Pie Cake Truffles
Makes 24-30 Cake Truffles
Ingredients (Components):
- 1 barely brown butter cake recipe, crumbled
- 1 apple pie filling recipe, apples strained of excess juices
- 1 liquid cheesecake recipe
- 1 pie crumb recipe
- white chocolate or vanilla candy coating
Directions:
- In the bowl of your stand mixer combine the cake, apples from the apple pie filling recipe, liquid cheesecake, and 3/4 of your pie crumbs.
- Mix everything together until 1 uniform mixture.
- Roll the mixture into 24-30 even sized balls. Place them closely together on a lined cookie sheet, cover with plastic wrap and place in the freezer for an hour or two.
- Melt the white chocolate or candy coating, mixing occasionally to keep smooth.
- Dip the balls in the chocolate, then shake to remove any excess chocolate. You want a fairly thin chocolate coating. Sprinkle with a bit of the reserved pie crumb. Repeat with remaining truffles.
- Place back in the freezer for a minute so the chocolate can harden. Serve immediately, store extra cake truffles in the refrigerator for 3-4 days.
My final verdict, not so much cakey as cheesecake-y. If you want to have a more cake like truffle go for Audra’s recipe. If you want something a little more creamy and rich, try this version.
Either way you and your friends are in for a treat!
Related Milk Bar Monday Posts:
About bigfatbaker
Even though I own that cook book I STILL have yet to make anything from it. Shameful I know.
Oh no!! You definitely need to get on that! You should try the peanut butter cookies…I think they would be right up your alley!
Holy truffles! I love these!
They are so good… I had to stash them in the freezer so I wouldn’t eat them all.
I love your truffles! I wish we could bake these together so we could roll them in pie crumbs and make it happen
I don’t know how I didn’t think of the liquid cheesecake for the binder- there were so many options!
Yes, me too! I need your’s and Jacqueline’s expertise
pie crumbs?!?!?!?! WINNING!!